Showing posts with label Preserved sausages. Show all posts
Showing posts with label Preserved sausages. Show all posts

Thursday, October 31, 2019

Winter is coming! Time for claypot dishes with Kee Wah Sausages

It's drawing near winter so in Hong Kong it is time for hotpots, snake soup and preserved sausages.
At Kee Wah Bakery, they also make traditional sausages.



The sausages make great gifts to overseas relatives because they have English and Chinese instructions.




Both sausages had fragrant Chinese wine in it which you could smell when they were being steamed and when they were ready to eat.
Personally I prefer liver sausages because I love that rich taste with pieces of liver infused with fragrant wine that is really strong.

Sunday, November 26, 2017

[Kee Wah Studio] Hong Kong traditional pastry making passed on

Kee Wah is a traditional family operated company with modern management that strives to preserve the long tradition of Chinese pastries.
All year round, Kee Wah Bakery is renowned for its bakeries and festive products.
Their products make good souvenirs and comfort treats for overseas Chinese or anyone who wants to try traditional Chinese pastries.

Kee Wah Bakery has launched the "Kee Wah Studio” in October 2017, allowing Hong Kong people and tourists to understand more about Hong Kong history and local pastry culture. The traditional Hong Kong pastry-making classes are taught by experienced instructors. Locals and tourists can participate and make their own traditional pastries and breads in this extraordinary location. To make it more meaningful, they can also share the finished products with their family and friends.

The studio along with the tea room is located on 188 Queen's road in a building built in the 1930s which is recognized as a Grade III historic building by the Antiquities and Monuments Office in Hong Kong.
On the ground floor is the bakery shop.

Recently I attended a Chinese preserved sausage bun class at Kee Wah Studio where I learnt how the steamed bun was made.

It was really fun making it traditionally and then giving it a modern twist.




Here are my finished buns!!


I definitely recommend this class because once you learn how to make the steamed bun you can apply it to other Chinese steamed buns and add some creativity to it.

Other fun classes include festive cookies, egg tarts, cocktail bun, Winter melon pastry and more.
https://studio.keewah.com/frontend/web/index.php?r=course%2Findex

There is a 10% off  when you enrol for classes at Kee Wah studio with code [KW10%OFF_supersupergirl] !! Offer expires 31/12/17
*推廣優惠碼 [奇華工作坊]: KW10%OFF_supersupergirl*
- 於奇華工作坊網上報名時,只要輸入以上推廣優惠碼,即可享有九折優惠
- 以上優惠適用於奇華工作坊所有課程
- 優惠適用日期由即日起至2017年12月31日

Wednesday, April 24, 2013

Simply delicious glutinous rice

Keung Kee (Wan Chai)

This joint is located in the middle of no where and it is neither close to Causeway Bay or Wan Chai because it is bang right in the middle with lots of roads to cross from either direction.

I have always wanted to visit this place but getting there was a problem.

I am not the person to like Chinese preserved sausages but I will still try them out when there are a lot of good reviews and I often change my opinion afterwards.

I finally made the effort to go when I saw two consecutive ENGLISH reviews because the previous ones were mainly Chinese and not that convincing but the pictures were promising to be on my to eat list.

The glutinous rice is also Eric wan's (尹天照) favourite but he said that this place was not open all the time.
(This was said quite a few years ago)

After reading the English reviews again and again I finally went on a nice cold day!

The restaurant is quite small and cosy, and it was perfect watching the tram go past because it felt like being a scene from an old Hong Kong movie.


At the front of the shop, there is a cooker of some sort that holds the glutinous rice with holes on the acrylic windows to let the steam out.

It does not look appealing but it is surprisingly delicious!


The menu was simple but it really helped reading those two English reviews by GW98 and Paramexics because it frankly is quite scary going into one of these places.

★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Glutinous rice with an extra preserved blood sausage:
Basically the rice with loaded with preserved meats but I could not get enough of the preserved sausage so ordered an extra one.
I never eat preserved waxed meats because they stink, especially the duck leg but the preserved meats in this tiny bowl of delicious rice did not stink at all!!
The glutinous rice which I dislike was suddenly delicious, it was like every grain of rice was coated with flavour and it was chewy and not too hard.
The spring onions and dried Chinese mushrooms gave it more flavour too.
The tiny bowl was quickly finished leaving you craving for more.
It would be great if the preserved meats could be evenly distributed because I have been here quite a few times and sometimes there was no preserved meat or no preserved duck.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Pan fried rice rolls:
Before I ordered them I assumed they were steamed but they were pan-fried as well.
Part of the rice rolls were lovely and crisp, and the middle was soft as it should be.


They were delicious complemented with the standard sesame and red bean sauce.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Congee:


The congee had almost everything under the sun in it such as dried oysters, preserved egg, pork, pork bone but it was slightly disappointing because with all those ingredients, the taste was bland.
The ingredients in the congee were generous, there was nearly half of an preserved egg there.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★
Pork skin:
I am not really a fan of pork skin but I was relieved there was no rancid lard taste to it.
★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★

Saturday, March 31, 2012

Taiwanese sausages @ 香腸世家

When I first saw these sausages, they were nothing like the German sausages, Frankfurters, or UK sausages, in fact they had a clear glazed skin with the appearance of the Chinese Wax sausages but not shrivelled up, I didn’t try as I assumed they would taste like that. I had no idea they were Taiwanese sausages.

Then after I read reviews about them I decided to try them because of the interesting flavours.

According to the Taiwanese website, the flavours are: blue tuna, black pepper, red wine flying fish roe, ink fish, Sakura shrimp, sorghum liquor, flying fish roe, Sichuan chilli, iron egg, bonito fish and cheese.

The joint here only served four of the above: Blue tuna, Flying fish roe, Sakura shrimp with wasabi, and ink fish.
I suppose the flavours served here are the ones I would have picked, especially egg in a sausage is a bit strange. Anyway before I made my way here, I was thinking which two to try, as trying all would be a bit much. Luckily you could get a stick with three flavours: flying fish roe, blue tuna and squid ink.

Taste: All have the soft firm texture like British sausages, however they all have that sweetness taste expected in Asian foods.
They did not contain a lot of fatty bits as I had imagined.

I thought the tuna one was quite good, had lumps of tuna in it, so was the one with roe.
Next time I need to try the Sakara shrimp too, and maybe see those little shrimps embedded in the sausage.

All the cooked sausages were laid on this area with tiny white pebbles, I actually want to know if they will wash these pebbles, or reuse them everyday!!

Anyway no photograph was taken, a bit difficult in that busy street!

Fat and grease free liver sausages with ducks blood @ 蛇王二

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
My last official encounter with snake meat was at the tiny snake joint in Wan Chai.

This time was my second time at a snake joint, however I came for something else! Wax liver sausages!
From the moment I saw pictures of these liver sausages, I just knew they were going to be delicious, I rarely eat wax sausages, as usually they are made with lots of grease and fat, but on the pictures they looked decent with no other extra rubbish added in it.

This joint has been established for years, however I never had the curiosity of dining there, especially in the old days when people could smoke in there. It also looked dodgy inside with old grubby men eating there.

Luckily, I managed to get a better impression of this place, we were allocated a separate table and didn’t need to sit with others.

Ordered liver sausage, roast pork with rice and liver sausage, chicken with rice.

The sausage tasted exactly how it looked from the photos, ie non-greasy with crumbly liver inside. It was quite good compared to other sausages, although I did find the odd bone fragments in it.
The chicken however was a waste of money, although it did taste good, I was given 90% inedible chicken skin and bones! If I was a dog I would be happy!
Chicken skin n bones
After finishing the food, the waiters hurriedly came to clean the table for the next customers, they swiped the stuff from the table to the floor, thanks to them, and I got some rice on my laps.
Next time, I will try the snake sauce, and have liver sausages again, the chicken is a waste of money, and also depends on luck whether you are given skin, bones or meat!!!
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
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